© Sunshine Urbaniak
Leek, Goat Cheese and Chicken Apple Sausage Quiche
This is my go-to quiche recipe. My husband and son love it and if I omit the chicken apple sausage, my vegetarian daughter eats it up too. It’s so quick and simple yet tastes so rich and creamy—thanks to the yummy goat cheese. It’s a nice savory breakfast to start your day. This quiche, like all quiches, also works well for brunch paired with mixed greens—it’s very filling.
Let’s talk crust. Sometimes I don’t use a crust. I just spray a glass pie dish with non-stick coconut oil spray and drop all the ingredients in. I obviously need to add more liquid (eggs and half-and-half). If you prefer no crust, do the same. Depending on the size/depth of your pie dish, add one beaten egg plus 1/4 cup of half-n-half at a time until full. When I do use a crust, I either use a frozen natural ingredient brand in a metal pie dish or refrigerated crust in my glass pie dish. Do what you prefer. Enjoy!
Leeks and Goat Quiche with Chicken Apple Sausage
Servings: 4-6
AuthorSunshine UrbaniakCategoryBreakfastTotal Time50 minsINGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees. Place the pie shell or dish on top of a baking sheet.
Melt butter in a large saucepan over medium heat. Add leeks, sausage, and a sprinkle of salt and pepper, and cook until leeks are soft, about 10 minutes.
Meanwhile, whisk eggs, half-n-half, salt, pepper, and garlic powder. Set aside.
Once leeks and sausage are done, spoon them into the bottom of the pie shell, and pour the egg mixture over top. Lastly, crumble in the goat cheese. Carefully place the baking sheet onto the middle rack and cook for 40 minutes. Let rest for 10-15 minutes before serving.
Ingredients
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